The reduction effect of dietary flavone C- and O-glycosides on the formation of acrylamide and its correlation and prediction with the antioxidant activity of Maillard reaction products
Abstract
- Publication:
-
RSC Advances
- Pub Date:
- 2014
- DOI:
- 10.1039/C4RA02793K
- Bibcode:
- 2014RSCAd...424147Z